absolutely love my Scottish Haggis. I really do ! So, if you're
on tour with me and you try some, and don't like it, pass it across
the table to me. Here's a wee recipe for authentic Haggis taken
from "Traditional Scots Recipes" by Janet Murray.
are many different ways of making a haggis as far as the composition
of the materials is concerned. Some people like minced tripe in
it, some do not; some only like a very small portion of the lights
(lungs). This recipe is a standard one, you may make adjustments
as you wish.
the large stomach bag of a sheep, also one of the smaller bags
called the King's hood, together with the 'pluck' which is the
lights, the liver and the heart. The bags take a great deal of
washing. They must be washed first in running cold water, then
plunged into boiling water and after that, they must be scraped.
Take great care of the bag which is to be filled for if it is
damaged it is useless. When you are satisfied it is as clean as
you can make it, let it soak in cold salted water overnight. The
pluck must also be thoroughly washed; you cook it along with the
the pluck and the little bag in a large pot with plenty of water,
(leaving the windpipe hanging over the side of the pot as this
allows impurities to pass out freely) for about an hour and a
half before removing it from the pot and allowing it to cool.
Reserve the cooking liquid forlater use.
When cold, start preparing the filling by cutting away the windpipe
and any gristle and skin. Use only a third of the liver and grate
it, then mince the heart, the lights, and the little bag. It may
be that you find that the heart and the king's hood are not boiled
enough in the hour and a half, and if so, put them back in the
pot and boil until tender.
finely one-half pound of beef suet.
three handfuls of oatmeal (finely ground oats, or rolled oats;
NOT the "instant" or "quick cooking" oats)
on a cookie sheet in the oven, and then mix all the ingredients
- minced lights, grated liver, minced heart, minced king's hood,
suet, oatmeal, salt and a good shaking of black pepper. Make this
into a soft consistency with the water in which the pluck,etc.
was boiled; then place into the stomach bag. Fill only a little
over half full as the mixture swells. Sew up the bag with strong
thread and the haggis is now ready for cooking.
a pot which will easily hold the haggis, and place a plate or
trivet in the bottom of the pan. Place the haggis on the trivet,
and add water to almost cover the haggis. Bring the water to a
boil, and keep it boiling steadily for three hours, pricking occasionally
to allow air to escape.
The haggis should be served on a platter without garnish or sauce.
a little "Simpler"
those of you who don't really wish to take the effort to produce
the 'real thing', here's another recipe for a "simple haggis".
1/2 lb. liver in a piece 4 oz. chopped suet
1/2 lb. cooked tripe 4 oz. chopped onion
4 oz. finely ground oatmeal salt and black pepper
the liver in a saucepan with just enough water to cover it for
15 minutes (this is just long enough to 'set' it). Grate it or
put it through a mincer; mince the cooked tripe also.
all the ingredients, seasoning well with the pepper and salt.
Make it into a moist dough with some of the water in which the
liver was cooked. Boil in a cheesecloth or cotton cloth tied into
a bag for 2 hours, or steam in a bowl for 3 hours.
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